Autumn soup recommendations are as follows:

1, four god soup

Pork ribs cleaned off the blood, put into the pot add wine and water, soak for about 10 minutes so that the blood precipitation to reduce the fishy taste, wolfberry, lotus seeds, Poria and barley were put into a bowl with a bowl of water to soak. Soak in water, yam peeled and rinsed and cut into small segments, ginger and green onion slices spare, barley is cold, before cooking can be put into the waterless oil in the pan fried. Add the yam continue to cook for 10 minutes, add wolfberry, moderate salt and chicken stir well, you can get out of the pot, a bowl of fresh flavor and beauty of the four gods soup is ready.

2, mushroom corn chicken soup

Chicken chopped into chunks, wash off the surface of the blood, put into the pot to add no more than chicken water, pour 1 tablespoon of wine, soak for 10 minutes or so, rubbing the chicken, so that the blood slowly precipitated, clean corn, chopped into small segments, clean mushrooms, with a knife in the surface of the knife, jujubes, wormwood flowers cleaned and soaked in water, so that the blood is slowly precipitated. Cordyceps flowers, clean and soak for 5 minutes, ginger washed and peeled and sliced, scallions cut into pieces and spare.

When the corn is cooked, add red dates and Cordyceps flowers, the right amount of salt, mix well and then cook for 10 minutes, so that the salt and the full combination of ingredients, turn off the fire can be a bowl of nutritious and nourishing mushrooms and corn chicken soup is ready.

3, duck mushroom soup pot

Duck rinsed and soaked for 10 minutes, silver fungus and wild mushrooms soaked standby, mushrooms can choose their own varieties. Duck cold water into the pot, add a few spoons of yellow wine, small onion, ginger, high heat boil 2 minutes after fishing duck water standby. A little oil in the pot, pour the duck meat into the pot and stir-fry until the skin is browned, pour half a spoonful of white wine and stir-fry for a few times, pour out the excess fat, add boiling water that does not exceed the duck meat, cook over high heat for 3 minutes, the soup color becomes milky.

Join the torn silver fungus, wild mushrooms, ginger, jujubes, cinnamon and other accessories, cover the pot with a lid and cook over high heat, slow cooker for an hour and a half, add the right amount of salt and monosodium glutamate seasoning before leaving the pot, stir well and then simmer for a few minutes to taste.

4, yam and spinach egg soup

Yam clean, peeled on the board, with the back of the knife to flatten, chopped into a granular puree, yam chopped into a puree to cook the soup will be more dense and delicate, but also more digestible and absorbable, spinach removed the bad part, rinsed with water and chopped. Beat an egg in a bowl, use chopsticks to break it up and set aside, pour the cleaned spinach into the pot, add a little salt and chicken seasoning, stir well and turn off the heat. Drizzle the beaten egg mixture clockwise into the pan, wait for 3 seconds and stir well to serve.

5, tomato egg lump soup

Eggs open, the yolks and egg whites are separated, a large bowl to add the right amount of flour, egg whites poured into the flour, stirring with chopsticks in one direction until the flour are lumps into lumps, tomatoes cleaned and scalded in boiling water for about 1 minute, remove the skin and then chopped, 2 egg yolks Beat and set aside, clean and cut bok choy. Add a suitable amount of oil to the frying pan, when the oil is hot, add the chopped tomatoes, stir fry the sauce and add 1 tablespoon of soy sauce and a moderate amount of boiling water, high heat to boil.

Add salt, pepper and chicken seasoning to the pot, turn off the heat and pour in the beaten egg yolks, 3 seconds after stirring with chopsticks to break up, add the green vegetables, drizzle with sesame oil can be out of the pot, a pot of taste and texture, the color of the temptation of the egg lumps of soup on the ready.